Preheat oven to 350 grease two 8 inch pans ( I make two cakes and freeze one for a later use)
In a large mixing bowl beat together the sugar, shortening, butter until fluffy. Add egg yolks one at a time beating after each one added. In another bowl add flour, salt. Add buttermilk and baking soda. Mix all together. Stir in the vanilla and coconut then chopped nuts.

Beat egg whites until stiff in another mixing bowl until stiff. Gently fold into the batter. Pour into prepared pans. Bake at 350 until brown and middle springs back to the touch or use a toothpick method. Cool. Spread cake layer or layers with whipped cream and mound Sstrawberries in the center to serve.

Wednesday, January 30, 2013

A favorite cookie bar that has acquired many names and recipes on the net. Called 7 layer, magic cookie bars and other names. I made this one with crushed vanilla wafers crust and omitted the traditonal nuts and added cinnamon to the crust. A little different but with a little spice this cookie bar was a huge hit at this wonderful fund raiser I made them for. This one generated many more donations than I ever imagined for a great cause. Here is my version. Hope you like it too.

Topping:

1 can condensed milk

2 cups semi sweet chocolate chips

1 1/3 cup coconut

Bottom Crust Layer:

1 stick butter

1 teaspoon cinnamon

1 package vanilla wafers crushed in a food processor

In a 13x9 pan place the stick of butter in the bottom of the pan and put into the oven on 350 degree until it melts. Stir in the vanilla wafer crumbs and cinnamon, mix together until evenly blended.

Pour the can of condensed milk on top. Spread with shredded coconut and then chocolate chips on top.

Bake at 350 degrees for at least 25 to 35 minutes until coconut starts to turn golden brown. Cool cut into squares.

By the way if you have the chance to stop by and see my cupcake submission below Please vote for me.... 1/30/2013 throught 2/13/2013 thank you!

Tuesday, January 29, 2013

Sounds like an Oxymoron Italian French Toast? Well whatever you want to call this, I call it delicious! The ingredients are very rich but if you want to treat your self to a great Italian french toast, this is it. Sometimes you have to indulge....

Monday, January 28, 2013

One of those comfort foods we grew up with more often using Escarole than spinach. Greens were always an important part of the soup. Spinach makes this more Americanized but still a delicious soup! You can always boil the Escarole separate and add that instead either way the soup is packed with great Italian flavor.

Sunday, January 27, 2013

Inexpensive little molds that are no fuss in clean up and easy to use for a variety of baked goods. They come in a variety of colors and quite affordable! The benefits are no greasing or oiling pans required. Pans heat quickly and bake evenly without dark edges and super easy to remove just by lightly twisting or gently pulling on the sides for quick release. Check outCurt's Delectables Blog today for a great recipe using his Homemade Nutellafilled Cannoli Tarts!

They are freezer and refrigerator and microwave safe. They are also dishwasher safe. Bake, store, freeze and reheat. No rust like the aluminum ones! No need to alter your batter or temperature. Cleanup is so easy. Lightweight and easy storage plus they don't lose their shape! Once you make these tarts, they are so versatile. You can fill them with anything you like from scrabbled eggs to open face quiches to mouth watering desserts.

You can make them plain or fancy just by dipping the edges in chocolate then nuts before filling!

Some things to remember along the way:

Now with all that said on how much I love using the silicone molds, I have experienced that heavier silicone larger molds use can be a disaster if you don't grease them or have a heavy filling they fall apart easy and are hard to handle. Also learning to make sure they are completely cooled or the larger tarts with top crusts can split in half or fall apart. The large ones just didn't do well with top crusts.
I stick to the small ones. You can then unmold them fill with fresh fruits, puddings or other ideas you may have. The smaller ones do well with top crusts when making fruit filled or egg filling quiche tarts, or pies.

The last thing I encountered was baking time. Most instructions say bake as usual. These seemed to cook much quicker. I reduced the pie crusts and tart dough time by 10 minutes. Another tip is to prick the dough first before baking to ensure it has air in it and doesn't puff up. Cool dough before removing from the molds.

All and all I really like using these but with everything you have to get use to the pros and cons.
I still like the metal ones for heavy filled pudding treats like Italian Pusties with a top crust.
I find releasing a heavier filled tart these are too flimsy to handle. Here are some dough recipes that worked well for me and I didn't need to grease the molds.

Mix flour and salt. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes coarse looking crumb. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to forms a dough. Using floured hands make a flat disk. This can now be used to cut out the tarts, quiche or anything else you need a pastry dough for. Male sure piercing the bottom with a fork. This recipe makes enough dough for one 9 inch quiche or tart shell. Bake at 375 until brown, around 12 to 15 minutes, keep checking. Around 12 to 16 miniature individual tart pans depending on their size. If not using immediately refrigerate up to 2 days.
Suggestions for dessert tarts: Fill with lemon, chocolate or vanilla puddings with a combination of fruit added. Or just fill with fresh fruits such as blackberries, raspberries, kiwi, pineapple, cherries. Fruits can also be used as a topping to the cream filled tarts. Garnish with chocolate curls, whipped cream or meringues.

Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, sugar,
and salt. Mix well. Add the shortening and mix until the mixture resembles
coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your
hands, carefully press the mixture together to form a soft ball. Wrap in plastic
wrap and refrigerate at least 30 minutes. Remove the dough from the refrigerator
and place it on a lightly floured surface. Roll the dough into a circle about 1/4-inch thick.Roll into desired pan or pie plate. Mold the edges and chill again for
30 minutes before baking. Preheat the oven to 350 degrees. Bake pie shell until
golden, about 25 to 30 minutes. Remove from the oven and cool completely before filling.

Saturday, January 26, 2013

Sometimes I just want something sweet in the morning. This one is still the go to cake for me. I always loved the taste of dense scratch cake with cinnamon and nuts. It's not a large cake so I don't have to worry about leftovers for days with just the two of us. Turns out to be both our favorites now. I don't make this very often unless I just happen to have some sour cream left over from the holidays. Maybe you will want to use your up on this one too!

Preheat oven to 350 degrees.
In small bowl, mix all topping ingredients and set
aside.

In medium bowl, mix flour, baking powder, baking soda and salt; set
aside. In large bowl, beat sugar, butter, vanilla and
the eggs with electric mixer for 2 minutes. Add in flour mixture mix in sour
cream on low speed.

Spread batter in a greased pan. Or you can use cupcake tins. Use a square or rectangular greased pan as it makes only one small cake. Add the filling to the top and spread out evenly.
Bake about 40 minutes or until toothpick is
clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Cool
completely and sprinkle with powdered sugar if you prefer.

Friday, January 25, 2013

No I am not an expert on Rice and Beans in the South way of making them or in the wonderful Latin way, but an expert on spicing it up! This is something I threw together that was delicious, easy, perfect for a barbecue and a great side dish and I just love red beans and rice no matter who makes it!

Thursday, January 24, 2013

I really enjoy banana bread but with the addition of blueberries it's over the top. Just makes the best coffee or tea break time. The top is sprinkled with a blend of cinnamon and sugar. You can leave it plain while baking if you want, it's perfect the way it is! You can also make muffins with the same batter if you like the individual grab and go breakfast!

1 cup fresh blueberriesOptional: before baking add a mixture of cinnamon and sugar to the top ....

Add dry ingredients to wet ingredients,
mix till well blended, fold in the blueberries. Pour into two well greased loaf pans or make
muffins. Bake ar 350 for 30 to 35 minutes or until brown and middle is dry when
tested with a toothpick.
Another great way to use this batter is to pour this mixture into individual cupcake tins, sprinkle the top with cinnamon and sugar... this batter makes great muffins!

Wednesday, January 23, 2013

We love broccoli rabe and this one with artichokes and the combination of fresh tomato,olives, sauce and alfredo has a unique taste! I put some on top so you can see how good it looks!

I really over did it with the cheese... sorry folks all the olives and chopped artichokes are on underneath, you will have to just use your imagination. I can assure you this pizza is worth every minute of your time to make!

Stretch your dough, brush with the Alfredo sauce. Mix the broccoli rabe or spinach, garlic powder and salt, drop by tablespoons of the broccoli rabe or spinach onto the dough trying to evenly distribute. Next place some artichoke hearts on top and sliced olives. Next end with thinly sliced tomatoes and the tomato sauce just dropping on top with a spoon . Add minced garlic, sprinkling evenly. Add lightly with a little of all three dried herbs and then a generous amount of shredded mozzarella of cheese on top. Drizzle with olive oil. Bake in a hot oven till brown and bubbly on 425 degree hot oven around 40 minutes.

Alfredo Sauce Recipe: (makes a large amount) So have pasta too! Great on Fettuccine

Tuesday, January 22, 2013

Rump Roast never tasted better! Here is one that fell apart was moist tender and had no leftovers.I always love the leftover to make sandwiches with garlic bread, rump roast and in Au Ju.That didn't happen this timethe roast melted in your mouth. Served with mashed potatoes, corn and brussels sprouts it was a superb meal made in the crockpot. You won't be sorry with the outcome.

In a bowl mix the wine, gravy, sauce, parsley and garlic together.
In a 5 to 7 quart crock pot coat the crock pot with a light cooking spray oil or ( line with the new plastic crock pot liners). Add the roast to the bottom. Pour the mixture over the top. Set to high for 4 to 6 hours or low around 7 to 8 hours. Remove string slice and serve with Roasted Garlic Mashed Potatoes and Corn or your favorite vegetable.

Sunday, January 20, 2013

A great blogger friend made a filled ravioli on his blog that inspired me and then I tried them fried instead of baked. He baked his and I thought I would give them a try this time. I will never fry them again! These are of course so much healthier baked. Thanks so much Greg and Curt for this inspiration. They are all gone the husband ate them all in one night! Make sure you go over and check out Crostini and Chianti on Greg's blog Click HERE, everything I made from his blog comes out fantastic. He made Nutella Ravoili with a raspberry sauce over the top that were outstanding!

I made a bunch of these into crispy cookie like turnovers to take to work and these little gems a hit!

Wonton wrappers you will find in the produce department in local supermarkets
1 homemade recipe of Nutellaor store bought
1 egg beaten with 1 tablespoon water for sealing edges

Take the wonton flat, brush all the edges with egg wash. Place 1 teaspoon of Nutella in the center, fold into triangles. Brush tops with egg wash. Bake on 350 until light browned. I let cool and sprinkle powdered sugar on top. That't it!
A crispy filled cookie like turnover!

Saturday, January 19, 2013

Yes that's right! Curt made this fabulous container of homemade Nutella. Since he was little I would have to keep it hidden away if I ever wanted some That was always store bought! It didn't surprise me on his excitement when he called and said your not going to believe what I made! Now I am just hoping mine will turn out so good. I can't wait to try this one! Oh the recipe? You will have to check that out it's so easy you won't believe it!

Here's the link below and let us know how you like it. We thought it was super delicious, easy and a keeper!

One of my favorite snacks anytime are these easy to make spinach filled orderves. Mozzarella, sauteed spinach and herbs all folded into a delicious refrigerated pre made dough, found in the dairy case. These even taste great reheated when you have leftovers! Great for lunches and after school snacks. A great addition is to add some marinara sauce to dip these in!

Unroll ten biscuits. Flatten to a thin 1/4 inch with your fingers on a cutting board. Brush each one with beaten egg whites. Place some shredded cheese on the dough then a tablespoon of sauteed spinach. Roll up. Sprinkle with cheese and herbs, spices lightly. Place on a parchment lined or foil cookie sheet. Bake at 400 degree oven till browned on top around 10 to 15 minutes

Friday, January 18, 2013

I just love fresh fish! Here is a quick throw together recipe you can use as a basic recipe for any white fish!If you don't like to use alcohol substitute chicken broth. But white wine is a perfect compliment to this delicate baked fish! Enjoy the Italian baked cuisine! It's all in the topping!

4 to 6 pieces of white fish of choice (see below for suggestions) or more for the amount you will be feeding

White Fish : Halibut, Tilapia, Haddock, Flounder, Sea bass Whiting, Cod just to name a few use any light flavored fish

Here is what I do:

In a bowl mix about 1 cup of bread crumbs with 1 teaspoon of Italian seasoning, minced garlic and parsley. Set aside.
In a deep dish pan to fit the amount of fish your using, coat and spray with cooking oil. Place the fish on the bottom in single pieces. Drizzle with melted butter. Place thick slices of plum tomatoes on top of each piece of fish. Sprinkle generously with Italian flavored bread crumbs mixture evenly over the tomatoes and fish. Drizzle lightly with olive oil.
Pour 1/4 cup white wine over the bottom of the the dish not touch the tomatoes. Sprinkle all over with salt and pepper to taste.

Thursday, January 17, 2013

1 large butternut squash peeled, seeded and cubed
1 large cookie sheet
parchment paper
1 tablespoon sea salt more or less to taste
1 teaspoon white pepper more or less to taste
1/4 cup Amaretto liqueur
1/2 cup melted butter or use half olive oil half butter if you want to cut calories
olive oil
1 teaspoon granulated garlic or more to taste

Heat oven to 375 degrees.
Place cubed cleaned butternut squash on a parchment lined cookie sheet. Drizzle with olive oil, sprinkle with garlic, salt and pepper to taste. Roast the cubed butternut squash for 30 minutes or until fork tender. Keep turning so it doesn't scorch or burn.
Place in a bowl, add Amaretto, butter and/or olive oil, then more salt and pepper to taste.

Working all day I want a meal that is quick to throw before I leave in the morning and then when I get home there is not much left to do. Well this is it! This makes it's own sauce with tender chicken and mushrooms to just leave the pasta to boil. Here's an answer to what taste gourmet and like you have cooked this from scratch, a tender chicken with the richest gravy flavor!

Place the chicken in the crockpot. In a small bowl mix the gravy, seasonings and herbs, add the wine. Pour over the chicken. Cook on low for 8 hours.
Cook the pasta to your preference, drain. Toss with 3 tablespoons olive oil and 1/4 cup grating cheese like parmesan.
Serve the chicken mixture over the pasta, spoon the sauce over the top. Sprinkle with more cheese and dried parsley and serve.

Note: for a much thicker sauce add 3 tablespoons of wondra flour with water to make a paste, add the to crock pot for 10 minutes to thicken sauce.+claudia lamascolo Author

Wednesday, January 16, 2013

your missing out. Curt has innovative ideas and brings his foods to a new level of creativity. Here is one great salad dressing recipe we will use over and over on our salads and fresh vegetables. Be sure to hop over and say hi! Curt's Blog Click Here.﻿

Thanks +Curt Iffert for this guest post today!What ever you decide to add you can make a whole meal out of a salad. It can be as low fat or high in calories as you decide it to be. Salad dressing is herbs, spices a good grade of olive oil and balsamic vinegar. All the herbs in the bowl are nothing until you add the oil and vinegar. Fresh herbs like basil, parsley and oregano will enhance the fresh flavors. Fresh garlic, crusty Italian bread are a must have when we eat our salads.

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The sky is the limit to what you put in your salad. Starting out with an assortment of mixed greens to include Romaine lettuce. Everything and anything you add is a plus.

Salad is versatile you can add everything you like in greens, beans, vegetables of all kinds to nuts!

Then there are toppings of croutons, nuts like pecans, walnuts, almonds and pistachio's, fruits of all kinds and
the endless kinds of dressings.
Here is an Italian basic salad dressing that taste great on anything you choose to build you salad with.

Tuesday, January 15, 2013

We are huge seafood fans here. If we have a game day gatherings or any movie night, this is always the first appetizers everyone wants me to make. Has a great flavor to the sauce. I usually keep it this on warm in the crockpot if I need to make it ahead of time. Cooking for an hour on high. However the baking in the oven takes as little as 25 minutes. Either way this is a great appetizer for seafood lovers!

Baked Seafood Appetizer

8 tablespoons butter

1/4 cup finely chopped green pepper

2 cloves finely minced garlic

2 tablespoons flour

1 cup heavy cream or milk, warmed

1/2 teaspoon sea salt

1/2 teaspoon white pepper

1/4 cup sherry

1 1/1/4 cups shredded crab meat

1 cup baby small shrimps cleaned deveined and chopped

1 cup buttery flavored crackers put through a food processor

1/2 cup shredded extra sharp white cheddar cheese

cooking oil spray

Put crackers in the food processor. Keep around 1/4 cup for the end. Melt 4 tablespoons butter in heavy duty large fry pan. Add peppers saute a few minutes then add the flour. Stir on low heat. Add milk with a whisk to blend. Stir over the low heat until thickens. Whisk in the salt, pepper, sherry and pour into a bowl. Mix in the crab meat, shrimp to the sauce and pour into an oil sprayed baking casserole dish. Top with cracker crumbs and shredded white cheddar cheese. Add the remaining butter to the top and bake uncovered at 350 degrees until top is golden brown around 20 to 25 minutes. Serve with garlic bread, any kind of chips or crackers.

Monday, January 14, 2013

There is always a debate on what this is called. sauce, gravy? Is there a right and wrong?No, it's a Region of Italy or the area you grew up in. The controversy is a constant battle on who is right.It really doesn't matter as long as the finished product brings joy to the table. Many traditions have changed. Recipes adapted through the years. The joy of seeing the next generation change or adapt is what makes change unique to cooking. Anyone who loves Italian food is passionate on right and wrong ways to make things to the Region they came from stay true to their legend and family traditions. Today with so many new ideas to the pallet, we can only embrace the possibilities of new enhancements. We will continue to see new adaptions in cooking throughout the world, it's family traditions and the next generations of cooks that will keep our legacy alive. Not the first time I have made mention of this subject... read more here

We go back and forth on pasta every Sunday, this is the Traditional day we eat sauce as we call it andmacaroni. Today it has many names along with reference to "pasta"in many shapes and forms. Today was it was a unanimous decision to have Ravioli.

Corkscrewsare another favorite in our household, with meat sauce. Easy packaged pasta that is found in local supermarkets. Sometimes we have to make more than one kind of macaroni on our Sunday dinner to please everyone. I love how everyone has a favorite. If I had to pick one to be my favorite, it would always be gnocchi, which is a potato macaroni homemade.

Sunday, January 13, 2013

There are many ways to fill a cupcake and with amazing fillings to make them over the top gourmet!
A few simple tools will work. I have used a sharp paring knife, apple corer (my favorite) small orderve cutters just to name a few of the easier ones.
For the fillings I use a ziplock bag, fill and snip a small portion of the end off to squeeze out the filling.

So lets get started to making the filling recipes. Raspberry, peanut butter, lemon curd, chocolate pudding and smore's filling just to name a few at the top of my list. Interested? Of course if your making an instant treat with puddings you can just make your favorite fillings to include even instant cheesecake filling to butterscotch with the instant brands out on the market.

All topped with a butter cream frosting or choice or a rich ganache.
For white or yellow cakes, I like to fill them with lemon, coconut cream, chocolate or even a vanilla pudding.
Mix and match your favorites.
For the chocolate cake try these fillings, smore's, peanut butter, raspberry and chocolate filling.

First Bake a batch of your favorite cupcakes using a mix or a favorite recipe!

Coconut Cream Filled Cupcakes:(this goes on top of the batter in the center before baking)

2 egg whites
2 tablespoons flour
1/3 cup sugar
1 3/4 cups of flaked coconut put through a food processor
Mix all together. Put a small amount of batter in a paper line cupcake tin, put some of the filling in the center and top with more batter. Bake to package directions.

Raspberry Filled Cupcakes:(filled after the cupcakes are baked and cooled)

Mix the sugar, corn starch and little water to blend smooth, add the rest of the water then and Chambord. Cook until thickened. Fill cooled cupcakes by cutting the middles out and piping in the filling in the center. Replace with the cake that was removed and frost.

Peanut Butter Filled Cupcakes:(filling is used after the cakes are baked then cooled)

Using a double boiler, place beat the eggs and sugar together add to the boiler pan. Add the lemon juice, peel, and butter. Simmer over the boiling water until thickened around 15 minutes
Fill cooled cupcakes with lemon curd by removing the center of the cupcake, pipe in with the lemon curd and replace the cake into the center. Sprinkle with powdered sugar.

In a food processor add 1 package of graham crackers with 3 tablespoons softened butter. Pulse until crumbs.
In the center of the cooled cupcakes, cut the centers out. Spoon in a little of the crumbs mixture in first then pipe filling (using a ziplock bag with this filling and snip the end off) adding a small amount of marshmallow filling on top of the crumb mixture. Top with cut out of cupcake middle. Frost, leave plain or add ice cream for garnishing.

Ganache:Easy to make by chopping 8 ounces of good grade chocolate and putting into a heavy duty glass bowl. Heat 1 cup of heavy cream just to a boil and then pour over the chocolate. Let sit around 10 minutes stir until melted and well blended, do not over blend.Use with white or dark chocolates and pour over any cake you like.Buttercream Frosting:
(High Humidity Frosting: (Great for Florida or hot weather area's.)

Beat with a flat beat in an industrial mixer 1 package dream whip and crisco till light, gradually add the powdered sugar in and little water at a time. Whip or 12 minutes, fold in the vanilla. The frosting is thick and ready to frost a cooled cake.

Saturday, January 12, 2013

Perfect for all your party functions. You can take this one anywhere. Serve it up with garlic bread sticks and you have the perfect appetizer that taste just like pizza but just more fun! The kids will love this one!Nothing gets easier than this dip all in one pot! Perfect for GAME DAY PARTIES!

Combine pizza sauce, pepperoni, peppers, olive and spices in a small crockpot. Cover and cook on low for 1 1/12 hours. Stir in the cheeses. Heat through until melted on high. Serve with garlic bread toast or bread sticks.

Friday, January 11, 2013

A simple recipe that is a nice change to the regular sauce chili. You can dress this one up with jalapeno peppers, sour cream, tortilla chips and cheese.We prefer to add mozzarella cheese or provolone and some broken up garlic bread .Whatever toppings you chose this is an easy recipe that you can dress up however you like.

In a large dutch oven or heavy saucepan around 5 quart, add the olive oil saute the peppers and chicken together. Saute until the pink is gone 4 to 5 minutes. Add the seasonings, chicken broth stir to blend.

Puree beans by pulsing a few times in the food processor leaving them a little chunky

Add the pureed beans and the two cans of whole beans. Simmer until thickens and chicken is tender around 1 hour on medium heat.
Top with sour cream, shredded white cheese, mozzarella, provolone or shredded cheddar. Add some crushed tortilla chips, garlic bread or crackers.

Thursday, January 10, 2013

A wonderful blend of Italian seasonings, chicken and vegetables make this a Mediterranean Style Chicken Stew. Also can be put into the slow cooker with all the same ingredients on low for 8 hours. A great inexpensive meal to feed a crowd.

2 to 4 boneless chicken breasts1 8 oz package fresh sliced mushrooms2 peeled and sliced potatoes1 stalk celery cut up2 cloves minced garlic1 teaspoon Italian seasoning1 diced into chunks of zucchini2 green or yellow bell peppers sliced1/4 cup red wine1- 16 oz can diced tomatoes with juice or use whole plum tomatoes and cut upolive oilsalt pepper to tasteOptional: Red pepper flakes for a little heatIn a large fry pan or dutch oven, saute boneless chicken breasts in 3 tablespoon olive oil around 3 minutes on each side. Add the pepper, celery, mushrooms and garlic. Continue to saute for 4 more minutes. Add the tomatoes with juice, seasonings, wine. Cook covered around 15 minutes stirring to blend. Add the diced zucchini. Simmer until the chicken is tender around 35 to 45 more minutes or until the chicken is completely cooked all through.Serve over a bed of white cooked rice or any kind of pasta.+claudia lamascolo Author

Spread dough out on a large pizza pan (I lightly oil spray parchment paper and spread the dough on it). Rise a half hour or until doubled in a warm spot.
Preheat oven to 400 degrees and bake the crust for 10 to 15 minutes.
Take out, drizzle olive oil on the bottom and top of crust. Spread a few teaspoons of marinara sauce spread thinly over the crust. Place thin sliced plum tomatoes on crust and sprinkle the entire pie with the mixture of minced garlic. Sprinkle herbs and spices to your taste evenly over the pie. Sprinkle evenly with grating cheese and generously with mozzarella cheese. Bake at 400 degrees until melted browned and crispy.

Tuesday, January 8, 2013

One of my mom's favorite cookies to add to a wedding tray. Today she would have been 93 years old. Even thoughI made these at Christmas time. I never served them and left them in the freezer until today as I made them in her memory as a tribute. She would make these for every Italian wedding in the family! One of her favorite cookies as well.Happy Birthday Margaret Ann Fanelli Colenzo. Missing you everyday and all the fabulous foods you made for us! I will continue to be inspired to make your recipes. Love you always and forever...... I am so lucky to be part of you and proud to have you as my mom. Save me a good place up there.

Mom's Wedding photo. She was so beautiful inside and out. A woman that had a love for family, friends and fed everyone and anyone, anytime with her food!Everyone would always call her to find out how to make her sauce which she really was famous for!I can still taste it in my mind along with so many other specialties she made.

'

Here's her favorite cookie and recipe:

Packages of fig cookies store bought cut in half (she would use fig newtons) You will have to judge how many you need. She made enough to feed 300 people!

Chocolate Chips melting (she would use semi sweet chocolate chips)

Crushed walnuts

Wax paper

Cookie sheet

Directions:

Cut the cookies lengthwise in half. Melt the chocolate in a double boiler or in the microwave until free flowing.

Dip each cookie into chocolate using a fork allowing the excess to drop off into the bowl. Roll in coarsely chopped walnuts. Set on a wax paper lined cookie sheet and allow to dry. You can also freeze these for them to set quickly.

I wanted to make something special for my nephew Devin Colenzo who is moving away so this was it, glad we were able to get together for...

About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.